The most delicious stuffed mushrooms

2024 Author: James Gerald | [email protected]. Last modified: 2023-12-17 14:00

• Category:

  snacks

• Cooking time:

  30 minutes

Ingredients

• Champignon
• cheese
• garlic
• spices

Stuffed champignons are an excellent appetizer for both everyday and festive tables. You can use a wide variety of ingredients for the filling. And here are some tasty and simple recipes with photos.

Stuffed champignons with cheese - a simple recipe

You can bake stuffed mushrooms with cheese. This is the simplest but most delicious recipe. The appetizer turns out to be very appetizing, as in the photo, and is ideal for a family or holiday dinner.

Ingredients:

• 6-8 champignons;
• 250 g of cheese;
• 1-2 cloves of garlic;
• salt and pepper to taste.

Preparation:

For the recipe, select large mushrooms, rinse, peel and remove the legs if necessary

• We do not throw out the mushroom legs anywhere, but grind them into small cubes.
• Cut half the cheese into the same cubes as the legs. The other half is grated.
• Now pour the mushroom legs, cheese cubes into a bowl, squeeze out the garlic, add salt and pepper, mix.

• Stuff the mushroom caps with the resulting filling and put them on a greased baking sheet.
• Sprinkle with grated cheese on top and put it in the oven for 20-30 minutes, temperature 180 ° С.

We put the finished mushroom appetizer on a dish with lettuce leaves and serve. If the filling remains, and there are no more mushrooms, then we take the peppers or tomatoes, cut out the seed part, stuff and bake as much as the mushrooms.

With minced meat

Stuffed champignons can be baked with any minced meat. This is a recipe with a photo of a more satisfying snack, but just as simple and delicious.

Ingredients:

• 500 g ground beef;
• 0.5 tsp salt;
• 0.5 tsp pepper;
• 1 tbsp. l. parsley (chopped);
• 0.5 tsp sweet paprika;
• 1 kg of mushrooms;
• 50 g of cheese;
• 20 ml olive oil.

Preparation:

We wash the champignons and separate the legs, which we do not use for the filling, but you can cook a delicious and aromatic soup with them

• Grease the form with oil and lay out the caps.
• Add salt, pepper and paprika to the ground beef. Also add chopped parsley and knead everything well.

From minced meat we form meatballs of the same size and put them in mushroom caps

Grease the stuffed champignons with olive oil, sprinkle with grated cheese and bake in the oven for 30 minutes, temperature 180 ° C

To prepare an appetizer, you should definitely use cheese, because when baked, it gives an incredibly tasty and appetizing crust.

With chicken and cheese

Champignons go well not only with beef, but also with chicken meat. Therefore, stuffed mushrooms can be baked with chicken and cheese. The appetizer turns out to be tasty and not so high in calories, and the recipe itself with a photo of preparation is very simple.

Interesting! The most delicious stuffed tomatoes on the festive table

Ingredients:

• 600 g of champignons;
• 1 chicken leg;
• 70 g of cheese;
• 1 onion;
• 2 cloves of garlic;
• 1 tbsp. l. sour cream;
• salt and pepper to taste;
• vegetable oil.

Preparation:

We wash the champignons, dry them, remove the legs and chop them finely. Onions are also finely diced

• Pre-boil the chicken leg until tender, separate the meat from the skin and bones, cut into small pieces.
• Saute the onions in a preheated frying pan with butter. As soon as the onion vegetable is slightly fried, fill in the chopped mushroom legs, fry until all the liquid evaporates.

• Now pour in the chicken meat, squeeze out the garlic and put in the sour cream, stir and simmer for 1-2 minutes, at the end salt and pepper the ingredients.
• Put the champignons in a greased form, add a little salt to the hats, pepper and fill with the filling.

Sprinkle with cheese on top and send the snack to the oven for 25-30 minutes, temperature 190 ° С

Chicken leg can be replaced with ready-made minced chicken, and sour cream with mayonnaise, but an appetizer with the addition of a fermented milk product turns out to be more juicy and tasty.

Turkish stuffed mushrooms

Stuffed mushrooms are cooked in many countries. And the proposed simple recipe with a photo will tell in detail how such a delicious appetizer is served in Turkey.

Ingredients:

• 12 mushrooms;
• 1 sweet red pepper;
• a bunch of parsley;
• 2-3 cloves of garlic;
• 60 g of cheese;
• 2-3 st. l. sour cream;
• vegetable oil;
• salt and pepper to taste.

Preparation:

• Prepare the champignons for baking. To do this, rinse, dry and remove the legs, which we cut into small pieces.
• We also cut the bell peppers into small cubes and send them to the mushroom legs.
• Chop the parsley, pass the garlic through a press, grate the cheese, add to the rest of the ingredients.
• Now add spices to taste and mix with the addition of sour cream.

• Put the mushroom caps on an oiled baking sheet, also grease the mushrooms with oil and stuff.
• We bake the mushrooms for 30-40 minutes, temperature 200 ° С.
• For the filling, it is not necessary to use only hard cheese; you can try adding feta cheese, curd product or processed cheese.

Stuffed champignons on a festive table

Such a recipe for stuffed champignons will be a real boon for those housewives who need to quickly, simply and tasty set the festive table. Mushrooms stuffed with pork belly and spinach turn out to be very fragrant and mouth-watering, as in the photo.

Ingredients:

• 600 g of champignons;
• 1 onion;
• 80 g pork belly;
• 3 bunches of spinach;
• 200 ml of cream;
• 1 cup grated cheese
• baguette;
• olive oil;
• salt and pepper to taste.

Preparation:

Grind the baguette on a coarse grater directly on a baking sheet with parchment and send it to the oven for 10 minutes, temperature 190 ° C

We clean the hats with a napkin from dirt, remove the legs, put them on a baking sheet with parchment, pour with oil, sprinkle with salt and pepper

• We put the mushroom legs together with the onions into a blender and chop them.
• Cut the brisket into small cubes and fry until golden brown in a pan without adding oil. Then we spread it on a napkin.
• In the fat formed during the frying of the meat product, fry the chopped mushroom legs with onions.
• We spread the chopped spinach leaves, mix, simmer for 5-7 minutes.

Then pour in the cream, simmer for a couple of minutes, turn off the heating, add finely grated cheese and brisket, mix

• Also add baguette crumbs to the filling, mix again and stuff the champignon caps.
• Sprinkle the mushrooms on top with crumbs and put them in the oven for 25 minutes, temperature 190 ° C.

For the filling, instead of brisket, you can take raw smoked bacon or any sausage product. Cream can be replaced with sour cream or regular mayonnaise, but with cream the appetizer tastes more delicate.

Lean stuffed mushrooms

Stuffed champignons can be cooked even in fasting. And here, too, there is a simple recipe with a photo. The appetizer turns out to be just as tasty, effective and without adding meat products to the filling.

Ingredients:

• 500 g of champignons;
• 3 potato tubers;
• 1 onion;
• salt and pepper to taste;
• vegetable oil;
• 3 cloves of garlic;
• half a bunch of parsley;
• 3-4 stalks of green onions.

Preparation:

• Peel the potato tubers, cut into cubes and cook in salted water until tender.
• After that we drain the water, and knead the potatoes until mashed potatoes, into which we pour in a little oil, add pepper and salt to taste.
• Also add the potato broth to the mashed potatoes and beat everything with a mixer until smooth.

We take the champignons, carefully separate the legs from the caps and finely chop them

• Chop the onion into cubes and sauté in a frying pan with butter until soft, 3-4 minutes.
• Now pour the mushroom legs to the onion vegetable, fry for 7-8 minutes.
• For flavor, add finely chopped garlic, fry for 1-2 minutes.

• Then turn off the fire, and salt the contents of the pan, pepper and mix with finely chopped parsley and dill.
• Transfer half of the mashed potatoes to a separate bowl. In the remaining half, spread the mass of onions, mushroom legs and herbs. Stir, salt and pepper if necessary.
• Fill the mushroom caps with the filling and immediately put them on a greased baking sheet.

• Decorate the stuffed hats with the remaining mashed potatoes using a pastry bag.
• We bake the stuffed mushrooms for 30–35 minutes, temperature 180 ° С.

Lean stuffed mushrooms can also be baked with bell peppers and tomatoes, and even prunes and walnuts.

Stuffed champignons with shrimps

This recipe for stuffed mushrooms will especially appeal to all fans of seafood delicacies, because shrimps are used for the filling. The appetizer turns out to be tasty, tender and aromatic.

Ingredients:

• 1 kg of champignons;
• 400 g king prawns;
• 3 tbsp. l. vegetable oil;
• 1 tsp salt;
• 1 tsp pepper;
• 1 tsp universal seasoning;
• 2 cloves of garlic;
• 1 onion;
• half sweet pepper;
• half a bunch of greens.

Preparation:

1. We wash the shrimps, peel them off, put them in a bowl, add salt, pepper, universal seasoning and finely chopped garlic to them, mix.
2. Chop the onion in half rings, cut the bell peppers into small cubes and send the vegetables to a preheated pan with oil, fry for 5-7 minutes.
3. After that, we spread the seafood with the vegetables and fry until the shrimps turn red, about 12-15 minutes.
4. Grind the shrimps into small pieces, as they will go into the filling.
5. We wash the champignons well, separate the legs, and stuff the caps with shrimps and vegetables.
6. Put the mushrooms on an oiled baking sheet, sprinkle with chopped herbs, bake in the oven for 15 minutes, temperature 200 ° C.
7. We take out the ready-made champignons, put them on a dish and, if desired, sprinkle with grated parmesan or any other hard cheese.
8. For the filling, you can take small shrimps, only they will need to be fried in less time, otherwise they will become tough. If possible, you can take crab meat instead of shrimp, with them the appetizer will turn out to be even tastier and more aromatic.

Stuffed champignons are always a simple but delicious appetizer. You can use the suggested recipes with photos or try experimenting with tastes. You can serve such an appetizer both hot and cold, because even after cooling, the mushrooms do not lose their taste.